1-Preparing Ingredients and Pan: Making chocolate covered caramels at home is easier than you might think, and it starts with preparing all your ingredients just right. First, get everything measured out: 1/2 cup salted butter, 1/2 cup heavy cream, 3 tablespoons water, 1/4 cup light corn syrup, 1 cup granulated sugar, 1 pound high-quality chocolate, 2 tablespoons butter, and 1/2 teaspoon flaked sea salt. Set up a 9×5-inch loaf pan by lightly oiling and lining it with parchment paper for easy removal later.

2-Melting Butter and Combining Ingredients: Next, melt and heat the butter with heavy cream in a microwave-safe bowl, then set it aside. In a small saucepan, combine the water, corn syrup, and sugar; heat until it boils, and cover for 1 minute to dissolve any sugar crystals. Cook this mixture to 320°F until it turns a light amber color, stirring gently. Gradually add the butter-cream mixture in six batches, stirring after each addition, then cook until it reaches 240°F. Pour it into the prepared pan and let it cool for about 3.5 hours.

3-Cutting and Coating the Caramels: Once cooled, cut the caramel into 1-inch squares; if it’s too soft, refrigerate for 30-45 minutes. For the chocolate coating, melt the chocolate and 2 tablespoons butter, reserving 1/3 cup chocolate for stirring to help temper it. Dip each caramel square into the melted chocolate, let the excess drip off, and sprinkle with sea salt right away. Let the chocolate set at room temperature and wrap them individually for storage.